Weeknight meals don’t have to be complicated or time-consuming. Introducing our Ingredient Winter Veggie Meal Prep Bowls – the quick, easy, and cozy solution for busy folks who crave real, comforting food. With a handful of versatile ingredients and minimal prep, you’ll have a satisfying, stress-free dinner ready in no time. Say goodbye to uninspired meals and hello to a rewarding, one-bowl wonder that’ll make your taste buds dance.
Why You’ll Love This Ingredient Winter Veggie Meal Prep Bowls
These meal prep bowls are a real-life lifesaver for busy weeknights. Not only are they a cinch to make, but they’re also packed with nourishing veggies and flavors that will keep you feeling satisfied. Plus, the make-ahead nature means you can grab-and-go with ease, taking the stress out of mealtime. Whether you’re craving a calming, comforting dish or a quick, no-mess solution, these Ingredient Winter Veggie Meal Prep Bowls are sure to become a new favorite in your rotation.
Ingredients (Single-Serve)
The beauty of this recipe lies in its simplicity. With just a few staple ingredients like roasted vegetables, quinoa, and a flavorful sauce, you’ve got a balanced, one-bowl meal that’s endlessly customizable. Feel free to swap in your favorite winter veggies or grains to suit your taste.
- 1 cup – Roasted sweet potatoes
- 1/2 cup – Roasted Brussels sprouts
- 1/2 cup – Cooked quinoa
- 2 tbsp – Tahini sauce
- 1 tbsp – Roasted chickpeas (optional)
Ingredient Substitutions
- Roasted veggies: Cauliflower, broccoli, or a mix (they all roast up beautifully!)
- Grains: Brown rice, farro, or barley for a heartier texture
How to Make Ingredient Winter Veggie Meal Prep Bowls
This recipe is a cinch to whip up, with simple steps that’ll have you enjoying a comforting, nutritious meal in no time. Just follow along, and you’ll be a meal prep pro in no time.
Step 1: Prep Work
First, preheat your oven to 400°F and line a baking sheet with parchment paper. Chop your sweet potatoes and Brussels sprouts into bite-sized pieces, and cook your quinoa according to package instructions.
Step 2: Main Cooking Process
Toss the chopped veggies with a drizzle of olive oil, a sprinkle of salt and pepper, and roast them in the oven until tender and caramelized, about 20-25 minutes. While the veggies are roasting, prepare your tahini sauce by whisking together tahini, lemon juice, and a pinch of garlic powder.
Step 3: Final Steps/Assembly
Divide the cooked quinoa and roasted veggies evenly among meal prep containers. Drizzle the tahini sauce over the top, and finish with a sprinkle of roasted chickpeas for extra protein and crunch (if using).
Step 4: Finishing Touches
Allow the meal prep bowls to cool completely before sealing and refrigerating. For best results, store the tahini sauce separately until ready to serve.
Variations & Time-Saver Tips
- Microwave Magic: If you’re pressed for time, use frozen veggies and microwave them until tender – no roasting required!
- Protein Boost: Add some grilled chicken or roasted chickpeas for a heartier, more filling meal.
- Veggie Swap: Switch up the roasted veggies to include your personal favorites, like cauliflower or broccoli.
- Grain Upgrade: Try using farro or barley instead of quinoa for a chewier, more satisfying texture.
Serving, Storage & Reheat
Serve with: A sprinkle of toasted nuts or seeds for extra crunch and nutrition.
Storage: The assembled meal prep bowls will keep in the fridge for up to 4 days. For best quality, store the tahini sauce separately and add it just before serving.
Microwave Reheat: Simply pop the bowls in the microwave for 1-2 minutes, or until heated through. The tahini sauce can be reheated alongside the bowls.
Make-Ahead: Roast the veggies on the weekend and assemble the bowls in advance for an easy weeknight dinner.
Nutrition Info
These Ingredient Winter Veggie Meal Prep Bowls are a nutritious and well-balanced meal option. Each serving provides a good source of fiber, vitamins, and complex carbohydrates to keep you feeling satisfied and energized. Adjust the portion sizes or swap in different veggies and grains to suit your individual dietary needs.
- Serving Size: 1 bowl
- Calories: 375 kcal
- Protein: 12 g
- Carbs: 50 g
- Fat: 15 g
- Sodium: 220 mg
FAQs
Can I make these meal prep bowls vegan?
Absolutely! Simply omit the roasted chickpeas and use a plant-based sauce or dressing, like a tahini-based one.
How can I add more protein to the bowls?
For an extra protein boost, try adding roasted chickpeas, grilled chicken, or a hard-boiled egg.
Can I use frozen veggies instead of fresh?
Yes, frozen veggies are a great time-saving option. Simply roast them straight from the freezer.
How long do the meal prep bowls last in the fridge?
The assembled bowls will keep for up to 4 days in the refrigerator. For best quality, store the sauce or dressing separately.
Can I freeze these meal prep bowls?
Absolutely! The assembled bowls can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Nourishing Winter Veggie Meal Prep Bowls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Meal Prep Recipes
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A hearty and nutritious winter veggie meal prep bowl filled with roasted vegetables, quinoa, and a delicious tahini dressing.
Ingredients
2 cups quinoa
3 cups vegetable broth
1 large sweet potato, diced
2 cups Brussels sprouts, halved
1 red bell pepper, diced
1 cup carrots, sliced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato, Brussels sprouts, bell pepper, and carrots with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
4. While the vegetables are roasting, rinse the quinoa under cold water.
5. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic to make the dressing.
7. Once the quinoa and vegetables are cooked, assemble the bowls with quinoa, roasted veggies, and drizzle with tahini dressing.
Notes
This meal prep bowl can be stored in the fridge for up to 5 days.
Feel free to substitute any vegetables based on your preference or seasonal availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg